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Show interactive mapFollow-up inspection; facility has corrected major violations, no other violations observed during time of inspection. Cold hold unit for ceviche is not working properly still and was not in use; facility will be replacing unit like-for-like.
FOLLOW-UP INSPECTION
Follow-up inspection; facility has corrected major violations, no other violations observed during time of inspection. Cold hold unit for ceviche is not working properly still and was not in use; facility will be replacing unit like-for-like.
ROUTINE INSPECTION
Observed soiled wiping cloths on food prep surface. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Observed a garbage can being used to store raw chicken during preparation. [CA] Use food grade containers for food storage.
Observed potentially hazardous food that measured in the temperature danger zone located display cooler (assorted ceviche types 48F-50F), in different warmers (chicken 124F-127F, fish 121F, chile relleno 128F, carnitas 121F), and in walk-in cooler (carnitas 44F-47F, pozole 49F-50F, pork with bone 46F). Per PIC, the ceviche in the cooler was just prepared and put immediately into the display cooler unit. PIC stated that some of the items in the warmer were put into the unit in the morning and some in the afternoon. PIC stated that the walk-in cooler floor was just washed and sanitized and the staff left the cooler door open for a long time to do so. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Adjust, repair, or replace unit if necessary. Ensure PHFs are cooled down to 41F or below in a walk-in cooler or reach-in cooler PRIOR to being put into a display cooler or prep cooler. Adjust warmers to properly hot hold at 135F or above. Minimize the amount of time that the walk-in cooler door is open when cleaning; adjust walk-in cooler to account for frequent opening and closing of door. [COS] PIC had staff voluntarily discard PHFs that were in the temperature danger zone for more than 4 hours. Other PHFs were put into the walk-in cooler or reheated to 165F. Verified that the walk-in cooler went back down to 39F by end of inspection.
FSC not available during time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Quat concentration in the 3 comp sink measured at 0ppm for warewashing. [CA] Ensure quat concentration measures at 200ppm. [COS] PIC had staff fix the lines and rewash & sanitize the dishes.
Observed bags of rice with vegetables that were moldy. PIC stated that the employees were going to throw the food away. [CA] Keep food in good condition and safe. Separate food and clearly mark food that is meant to be discarded.
Floor is in disrepair; observed large divots in the concrete. [CA] Ensure floors are in good condition and are made of approved materials.
ROUTINE INSPECTION
Discussed the use of ice bath for PHF. Open top fridge was temporarily broken and ice bath is used. Ensure food is fully submerged in ice bath.
Peeling plastic for the light bulb at the chicken warmer in customer station. [CA] change light bulb to prevent plastic falling to food. Shattered light bulb inside light shield at hood in tortilla frying area. [CA] Repair/replace light bulb. Missing hood filter at the front of the cooling area. [CA] Provide hood filter.
Cardboard was used to line shelfing at tortilla area. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Water at the 3 compartment sink and 1 compartment sink in agua fresca room measured between 115-117F. Hot water measured at more than 120F in 3 compartment sink in Deli area. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Quaternary ammonia sanitizer measured at 0ppm for the 3rd compartment sink in deli section. No active warewash was observed. Employee was setting up sink to prepare wash dishes. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [COS] Employee investigated and found out tube is clogged. Employee repaired the tube and dispenser dispensed 200ppm of quaternary ammonia sanitizer at the end of inspection.
Missing stopper for 3rd compartment sink. Employee used plastic and a scoop to stop the water. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.